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(On another visit, a thick fillet of halibut got similar treatment, minus the sprouts).
A fillet of halibut found here was delicate in texture and pure in flavor.
What to drink with a stellar fillet of halibut poached in olive oil ($25) and creamy potato salad?
A flawlessly pan-roasted fillet of halibut was circled by a veritable catalog of beans: green and wax and cranberry and fava.
WHAT WE LIKE Eggplant rollatini, baked clams, little meatballs, Tuscan tomato salad, garden salad, bucatini all'amatriciana, tagliatelle Bolognese, grandma's lasagna, grilled shrimp over couscous, pan roasted fillet of halibut, chocolate budino, apple crostata, gratin of berries.
From the fish and meat entrees on the menu, pan-roasted fillet of halibut with basil mashed potatoes, wilted spinach and a crumb topping with gremolata (minced garlic, lemon and parsley) was lightly cooked and satisfying.
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Poached fillets of halibut had impossibly creamy flesh, draped with brussels sprout leaves for some textural contrast and sauced with a purée of uni, clam juice and mustard oil for some briny, zingy wow.
A skillfully roasted fillet of pearly halibut arrived atop a bed of rösti, surrounded by three thin slices of meltingly rich stuffed pigs' trotter.
The cod's flesh was beautifully cooked, as was a fillet of roasted halibut, which rested on a cushion of mashed potatoes.
Using the former, P. shigelloides was isolated from three lots of grouper fillets and one lot of halibut fillets.
From then on, every time I bought fish, I squirreled away a little piece in the freezer: one squid, the belly flap of a striped bass fillet, a piece of halibut, a lobster claw and so on.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com